Roasted Stuffed Zucchini & Summer Squash Recipe

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Roasted Stuffed Zucchini & Summer Squash

Catherine Lachance


These are easy, yummy and you can bake them in the oven along side your main dish.
You will want one zucchini and one summer squash for every two people. Leftovers reheat very well in microwave.

★★★★★ 1 vote
2 but multiply as needed.
10 Min
30 Min


summer squash
2-4 Tbsp
olive oil
1 tsp
italian seasoning
salt and pepper to taste
2 Tbsp
grated parmesan cheese
3/4 - 1 c
pizza cheese


1Preheat oven to 350 degrees.
2Cut each squash lengthwise. Place some oil in bottom of roasting pan, then on open side of squash. Season them.
3Roast open side facing up for about 10-15 minutes. While they are cooking, slice mushrooms.
4Pierce squash with a fork. They should be roughly half cooked before you start the next step.
5Pull them from the oven. Sprinkle with Parmesan cheese.
6Fan mushroom slices lengthwise, overlapping some so they are covered from one end to the other. Generally two mushrooms per squash seems to work.
7Top with pizza cheese. I use the blends but you can use straight mozzarella. I am conservative with the cheese because I am trying to watch my calories. (Non fat cheese does not melt worth anything.)
8Return to oven and cook another 10-15 minutes. Cheese should be melted, slightly brown and squash should pierce easily.
9I eat one half zucchini and one half summer squash in a sitting. I usually skip any other veggies when I cook these as they are quite filling.
10The roasting temp on this is flexible. You can go up or down 25 degrees to multitask with another dish for the same meal.

About this Recipe

Course/Dish: Vegetables